This chili is full of flavor and is another great weeknight meal. You can substitute ground beef or chicken for the turkey if you like. I used the extra lean turkey, which was nearly double the price of regular ground turkey ($6 versus $3) - crazy! This recipe makes probably 6-8 servings, so you'll have leftovers. You can also throw it in the freezer to heat up on another cold night.
- 1 tablespoon extra virgin olive oil
- 1 large onion, coarsely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 to 2 tablespoons chili powder
- 2 teaspoons oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Cayenne powder to taste
- 1 pound ground lean turkey breast
- 1 (15-ounce) can tomato sauce
- 1/2 cup mild or medium salsa
- 1 (16-ounce) bag frozen corn kernels, or 3 cups fresh corn kernels
- 1 (15-ounce) can kidney or pinto beans
- 8 oz. chopped mushrooms
- Salt to taste
- 1/3 cup chopped cilantro
- reduced fat sour cream, optional
- In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent.
- Stir in chili powder, oregano, cumin, coriander, cayenne, and turkey. Stir to break up and brown for 3 minutes.
- Add tomato sauce, 1 cup water, salsa, corn, beans, and mushrooms. Season with salt, then bring to a boil.
- Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve. Top with sour cream if you'd like.